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Refining Cider

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 3 ingredients

  1. Must
  2. Cider
  3. 1 pint of milk
Contains MilkSulphites Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. The following' receipt has been adopted : Take some new sweet milk, and let it stand for a night ;
  2. then skim it, and, in the proportion of 1 pint of milk to a 9gall.
  3. cask of Cider, pour it into the cask, stir it well up with the Cider, and let it settle.
  4. It will give a richness to the Cider, and make it pure and fine.
  5. The following receipts give the most important uses to which Cider is adapted : Boiled Cider (American).
  6. — Take any quantity of new sweet Cider, let it boil steadily until it is reduced to three-fourths of the quantity put in the pan, and skim it as the scum rises.
  7. Let it get cool and bottle it, corking the bottles well, and sealing' the corks.
  8. Cider not more than one or two days old is best for boiling.
  9. If this boiled Cider be kept a long time, a mould may perhaps form on the surface, but it will not spoil the Cider, though the mould must be removed.

Plating

Cookware for this recipe

  • Saucepan
  • Wooden spoon
  • Slotted spoon